Slow Cooker Biscuit Berry Cobbler

Chop Happy

This recipe comes to us from Food Network Star finalist and “Food Influencer” of Chop Happy, Jason Goldstein. Not only is it a gorgeous blend of sweet and tart berry flavor, but it’s also an insanely easy recipe that you can toss in the slow cooker.

Ingredients:

6 scoops vanilla ice cream

5 sprays oil spray

1 pint blueberries

1 pint strawberries (cut in fourths)

2 tsp cornstarch

1 tsp cinnamon

1 tsp maple syrup

1 can biscuits (cut in fourths)

Method:

First, spray the slow cooker with cooking spray. This is to prevent the cobbler from sticking.

Now top the berries with biscuit pieces. Try to cover as much of the top as possible.

Next, close the lid and cook on high for 2 hours.

Finally, top with ice cream and enjoy!

Classic Cherry Pie

Good Enough to Eat

This recipe is courtesy of Carrie Levin of Good Enough to Eat, a New York eatery that has been serving up delicious American home cooking since 1981. A classic like cherry pie is always a winning choice for Thanksgiving, and chef Levin’s recipe is super simple and totally scrumptious.

Bake at 425 degrees for 15 minutes, then at 350 degrees for 40 minutes.

No-Bake White Chocolate Peanut Butter Cheesecakes

Justin's

Thanksgiving is the perfect time of year to serve up the hearty flavor of ingredients like almonds, cashews, and peanut butter. And if anyone knows how to do just that, it’s Justin’s, maker of natural nut butters and organic snacks. These delightful little cheesecakes are creamy and irresistible and don’t even require you to turn on the oven.

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